Pesto – Pasta with Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g basil
- 50 g tomato (s), dried, soaked in oil, drained
- 40 g parmesan cheese
- 30 g macadamia nuts
- 1 clove garlic, peeled
- olive oil
- 400 g mushrooms, cleaned and sliced
- 300 g spahetti (fork spahetti)
- salt
Print Recipe
Pin Recipe Instructions
- For the pesto, puree the tomatoes, basil, macadamia nuts, Parmesan and garlic in a tall container. Add enough olive oil to make a smooth cream (you can also use the oil from the pickled tomatoes if it is of good quality).
- Cook the pasta in salted water according to the instructions on the packet al dente and drain.
- Heat some olive oil in a pan and fry the mushrooms in it until they have lost most of the water.
- Mix the pesto with the pasta and finally stir in the mushrooms. Serve immediately.
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